OUR MISSION
We put the right information
in venues' hands.
hundreds of Australian venues over the past 20 years.
ABOUT US
Built by hospitality people, for hospitality people
For 20 years, My Local Foodie has helped Australian venues take control of their kitchens. What started as a single idea has grown into one of the country’s leading kitchen management platforms, serving hundreds of venues nationwide.
We’re a team of chefs, procurement specialists, former business owners and industry professionals who understand hospitality from the inside. Our flagship platform, Costimator, makes kitchen management efficient and stress-free, while our procurement service, FoodieBuy, partners with trusted distributors to get venues the right products at the right price.
Backed by dedicated Client Success Managers who work hands-on with venues across the country, we help businesses buy smarter, save better and achieve repeatable success — meal after meal.
We empower businesses to thrive by leveraging technology to improve processes and experiences, and reduce the cost of doing business.
Maria Kucherhan
Chief Executive Officer
Meet the foodies behind the technology
A dedicated team passionate about kitchen efficiency and your success
Maria Kucherhan
CEOAt My Local Foodie, we’re a team who genuinely care about helping hospitality businesses thrive by working closely with our distributors, clients, and stakeholders to make kitchen operations more efficient and profitable. Our Client Success team supports hundreds of venues across Australia with hands-on guidance and tailored solutions whilst our Business Support and Procurement teams ensures businesses get the right products at the right price by partnering with trusted distributors and manufactures. Our mission is simple - We empower businesses to thrive by leveraging technology to improve processes and experiences and reduce the cost of doing business.
Melen Chenn
Head of Business SupportAs Head of Business Support, I focus on optimising operations, streamlining procurement, and enhancing financial processes to drive efficiency. With a background in business development, account management, and financial analysis, I take a data-driven approach to improving workflows and strengthening client relationships. At My Local Foodie, we’re all about making kitchen management easier and procurement more cost-effective so I ensure our team provides distributors, manufacturing partners, and clients with the tools and insights they need to achieve these results and long-term success.
David Carnovale
Business Development & Client Success Manager - VIC/SA/TASMy 20 year hospitality journey has led me from my family’s kitchen through to some incredible experiences - cooking at the Sydney 2000 Olympics, preparing meals for the British Royal Family, and launching award-winning venues like the WestWaters Hotel and Entertainment Complex. Along the way, I’ve gained a deep understanding of what it takes to run high-performing kitchens and manage large-scale operations. With food as my passion, I am now part of My Local Foodie where I get to combine that passion with technology. By leveraging data-driven insights, I help large venue groups and clubs with solutions to make smarter decisions, streamline operations, and optimise profitability, this making my work incredibly rewarding.
Nathan Reed
Business development & Client Success Manager - NSW/ACT/QLDFood is my way of life and after 25 years in hospitality across three continents, I’ve done it all from Head Chef to General Manager, and everything in between. Texas BBQ, Vietnamese Bánh Mì and English Fish & Chips, you name it - I’ve eaten it, cooked it and costed it. Since joining My Local Foodie, I’ve been helping venues across Australia optimise their P&L with the help of our Costimator platform. Personable and approachable, I roll up my sleeves, work side-by-side with chefs, listen to what’s needed and deliver tailored solutions with tangible results that make a real difference. Nothing beats seeing our clients succeed, and I’m proud to be part of a team that shares my love for food and innovation.
Iain Capovilla
Client Success CoordinatorBeing part of the My Local Foodie team excites me. Having worked in some of Melbourne’s most iconic hotels and venues such as Avanti at Witchmount, Chill Restaurant, Rydges Bell City Hotel, and the Phoenix Hotel Point Cook (where I worked alongside our very own Dave!) I now use my experience to support clients to operate at optimal efficiency. As a former chef, I know the daily pressures of running a kitchen; balancing food costs, managing suppliers, and keeping service running smoothly and by helping clients make the most of our leading kitchen management system Costimator, they can now control costs and focus on what matters most to them - creating great food.
Doreen See
Head of ProcurementWith over 20 years of procurement and supply-chain experience across FMCG, retail, QSR and food manufacturing, I bring a commercially focused approach to ensuring MLF clients receive the right products at competitive prices from reliable, high-quality supply partners. I have managed major portfolios across commodities, ingredients, packaging, contract manufacturing and services, working with farmers, importers, distributors, and large multinational suppliers both locally and internationally. My background includes roles with Scalzo Foods, Cadbury Schweppes, Kraft Foods, Coles Supermarkets, Saputo Dairy Australia and Riviana Foods. This end-to-end industry experience allows me to deeply understand cost drivers, market dynamics, commodity trends, and supplier capabilities across the full food supply chain. MLF stakeholders benefit from this expertise through strong supplier negotiations, robust price benchmarking, transparent procurement processes and reliable sourcing solutions tailored to the needs of hospitality venues. My focus is to deliver value, consistency and service excellence—ensuring our clients have the right products, at the right price, with the right partners behind them.
Chris Downes
Client Success Manager - VICMy Local Foodie gives me the chance to continue to share my passion of the food industry with like minded people and present the industry-leading software product to assist the hospitality industry understand their business in finer detail. I bring 20 years of experience across both culinary arts and sales through all food and beverage platforms. My goal is to be an industry leading trusted advisor.
Kate Bohan
Marketing ManagerWith experience across professional services, education and hospitality, I believe great marketing comes down to communicating value and building connections that make a real difference. That is what drew me to My Local Foodie: a business that is personal, approachable, and genuinely invested in the venues it supports. We have a fabulous network of suppliers and manufacturers, and I make sure the venues in our community get relevant deals that genuinely benefit their bottom line. What I care about most is helping hospitality businesses connect with the right solutions, cut through the noise, and access offers that make a real difference. I am proud to be part of a team that helps venues achieve their goals through better buying and data-led decision making.
Lucas A Macias
Software DeveloperMy Local Foodie gives me the opportunity to apply my experience as a software developer to a product that directly helps the hospitality industry better understand and manage their business. With over 6 years of professional experience, primarily in fintech environments, I bring strong expertise in building reliable, data-driven systems, working with complex integrations, and developing scalable solutions that support critical business operations. I contribute a problem-solving mindset, attention to detail, and a focus on creating efficient, maintainable software that helps transform data into meaningful insights, supporting My Local Foodie’s continued growth and the success of the venues that rely on its platform.
What we stand for
OUR VALUES
01
We know hospitality from the inside
We’re chefs, procurement specialists and former venue owners. We get the pressure of a busy service because we’ve felt it ourselves.
02
We're relentless about innovation
The industry never stops changing, so neither do we. Twenty years in, we keep evolving alongside our clients, because the smallest improvement can make the biggest difference.
03
We're there every step of the way
We don’t hand over the software and walk away. With an average tenure of ten years, we train your people, work beside your crew and stay long after go-live.
04
We make it count
Pretty dashboards don’t pay the bills. We measure ourselves on real outcomes: lower costs, healthier margins and decisions you can act on, every service.
05
We tailor it to your venue
No two kitchens run the same way, so no two solutions are the same either. We shape what we do around how you actually work.
Ready to run a smarter kitchen?
See how Costimator turns your numbers into better margins.